Wineshark HK Restaurant Review - Foxglove

Yes, this is a bar located at 2/F Printing House, Central. But apart from the expected vibe of a nice place to relax and enjoy some good times, this place also serves a dim sum menu so you can also ensure you can have a full stomach going for lunch or dinner. Arriving at the entrance, along the walls there are displays of some nice umbrellas, and at the reception the staff asked us to poke one of the umbrellas at the slot and suddenly a section of the wall opens and allowing us to enter into the bar/restaurant. 

With a small stage in front offering live music, the band was still setting up as we came quite early. Seated at the comfortable chairs around a round table, the whole ambience was certainly more towards a place for drinks. If you came with a group of four, the table would be too small for the food and drinks.

After ordering a Virgin Mojito ($80) to quench my thirst, we found the menu was complete with a wide range of dim sum. Decided to try out a number of them, first came Har Gow Prawn Dumplings ($65). With 4 pieces, they were quite good in taste, matching the quality for many Chinese restaurants, with crunchy prawn and fillings, and the dumpling skin fairly thin too. 

Next came Scallop and Asparagus Cheung Fan ($95), and I was not impressed for this as the fillings were simply too little, making the rice roll felt like a plain one. Another issue was that the rice roll was not steamed to extra hot, and so when the soy sauce was poured the temperature quickly lowered, making the taste less appealing as well.

The Shanghai Xiao Long Bao Soup Dumplings ($55) had 3 pieces and fairly large. Although the dough was a bit thick, it was steaming hot and there was plenty of soup inside, with the pork fillings seasoned well. One of the better choices on the night.

The BBQ Pork Pineapple Bao ($70) had 2 pieces, with the surface crunchy with the ‘pineapple’ crust, and even though it was not as flaky as the traditional version, the texture was still nice and I also liked the BBQ pork fillings, which were flavourful and the sweetness from the sauce complemented well with the bao. 

The Seasonal Vegetable in Broth ($70) was rather mediocre. The lettuce was cooked with the broth, and I felt that the broth was not homemade, but those instant ready-to-use version. Probably best to order something else. 

The Lobster and Minced Pork Siu Mai ($80) came a bit late as we had almost finished everything before it arrived. With 2 pieces, the siu mai had a large piece of lobster meat on top, with a nice bite and good in taste. The pork fillings also were having the right amount of lean and fat meat. A pleasant surprise.

Finally, we had Sponge Cake with Chocolate & Condensed Milk ($70). The sponge cake was really spongy, and again we felt amazed how the chef from such a bar/restaurant could produce Cantonese dim sum of this quality. The original taste was good, so the condiment of the chocolate and condensed milk was perhaps unnecessary. Best just to eat without the dip. 

Service was decent, and the bill was $644 which was quite expensive considering what we were having. But if you want to enjoy a nice vibe from a bar but want some decent dim sum also, I guess there is nowhere you would find like this place.